OVERVIEW

A prestigious private club is seeking an experienced Executive Sous Chef to lead operations at its exclusive steakhouse while also contributing to a high-performing culinary team across multiple dining outlets. This is a unique opportunity to run a focused, high-end concept with the support and resources of a larger, professionally managed organization.

You’ll serve as the primary chef for the club’s intimate steakhouse, responsible for:

• Managing a small team (3 staff) and leading dinner service from Thursday to Saturday.
• Preparing high-quality steaks and premium meats using expert broiler skills.
• Maintaining a high standard of service with a maximum of 45 covers per evening, one seating per night.
• Operating the concept during its seasonal schedule: 3 nights/week from May–October, 2 nights/week in the off-season.